Description
Fluffy and rich sweet cream pancakes made with a blend of heavy cream and milk, perfect for a decadent breakfast or brunch. These pancakes have a tender crumb and golden exterior, enhanced by melting butter on the griddle for extra flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 TBSP White granulated sugar
Wet Ingredients
- 1 1/2 cups Heavy cream
- 1/2 cup Milk (any kind)
- 2 Large eggs
- 1 tsp Pure vanilla extract
For Cooking
- 2 TBSP Unsalted butter (to melt on the griddle, divided)
Instructions
- Prepare the dry mixture: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure the ingredients are evenly combined and aerated.
- Combine wet ingredients: In a separate bowl, whisk together the white granulated sugar, heavy cream, milk, eggs, and pure vanilla extract until smooth and well blended.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined; the batter should be slightly lumpy. Let the batter rest for 10 minutes to allow the leavening agents to activate for a fluffy texture.
- Preheat the cooking surface: Heat a griddle or large frying pan to medium heat, approximately 350°F. Just before cooking, melt 1 tablespoon of unsalted butter on the surface to prevent sticking and add flavor.
- Cook the pancakes: Use a 1/2 cup measuring cup to pour batter onto the griddle for each pancake. Cook for 3-4 minutes until bubbles form and the edges appear set, and the bottom turns golden brown. Flip carefully and cook for another 2-3 minutes until the other side is also golden brown.
- Continue cooking and serve: For each new batch, melt additional butter on the griddle before adding batter. Serve the pancakes warm, topped with butter and syrup as desired.
Notes
- Resting the batter before cooking allows the baking powder and soda to activate, leading to fluffier pancakes.
- Make sure the griddle is hot but not smoking to avoid burning the pancakes.
- Use unsalted butter for better control over saltiness and to prevent burning on the griddle.
- If the batter is too thick, add a splash of milk to adjust the consistency.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
